Step 15: Make potato mountains
Step 14 & 16
Step 16
Step 19
Step 19

Step 19

Step 20

 Ingredients
makes: 28 samosas

 Dough:
4 cups all purpose flour
5 tablespoons crisco vegetable shortening, melted
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 1/4 cups water

Potato Filling:
6 - 7 large white potatoes 
1/2 of large onion, chopped finely
2 tablespoons oil
1 tablespoon whole coriander 
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 jalapeno, chopped finely
1 teaspoon salt
1/2 teaspoon red chili powder 
2 tablespoon fresh mint, chopped 
2 tablespoon cilantro, chopped 
1 juice of one lemon
2 tablespoons chaat masasla
Directions

  1. Melt crisco shortening in a pan. NOTE: it does not have to melted all the way and be sure to not overheat
  2. Mix flour, salt, and ground cumin in a separate bowl. 
  3. Mix melted crisco shortening to dry ingredients. 
  4. Add 1 tablespoon of water at a time. Mix dough with hands until dough is semi-hard. Note: this will not be a soft dough.
  5. Knead dough and cover with plastic wrap. Rest for 30 minutes to 1 hour. Set aside.
  6. Boil potatoes on high until cooked approximately 30 minutes to 40 minutes. 
  7. Once cooled, mash potatoes with a fork. Keep a chunky potato consistency and be sure not to mash completely. 
  8. While potatoes are boiling, heat oil in a small frying pan. Cook onions in oil until they turn light golden brown. 
  9. Add coriander, cumin seeds, fennel seeds to a mini chopper and give it 3-5 short pulses. Do not grind completely. 
  10. Add ground coriander, cumin, fennel seeds, chopped jalapeno to onions and cook for 2 - 3 minutes 
  11. Add salt and red chili powder to onion mixture. Add more red chili powder if you like more spice. 
  12. Add juice of one lemon to mashed potatoes.
  13. Add chaat masala, cilantro, mint, and onion mixture. Set potato mixture aside.
  14. Roll dough out into a medium sized log. Cut log into 14 pieces of dough. This will make 28 pieces of dough in the end.
  15. Take potato mixture and make 28 medium sized mountains (see picture)
  16. Grease area you will roll dough out on. Roll out dough into a thin sheet. Cut it in half.
  17. Take a cup of warm water and brush some water along the top of the dough where you made the cut. If you put too much water, then your dough will not stick together. NOTE: if dough is not rolling out longwise, set it aside and come back to it. 
  18. At this point you should have 2 triangular looking sheets of dough. (They will not look completely triangular, just a rough shape)
  19. Take the long side of the triangular dough (bottom side) and bring them together to make a cone. Take the cone in your hand and place a potato piece inside the cone. Water the sides of the cone. 
  20. Set the dough with the potato on the counter so it's sitting and seal the sides together. Be sure air does not get into the samosa. 
  21. Fry on 400F degrees for 5-6 minutes.

Aaloo (Potato) Samosa


Step 15: Make potato mountains
Step 14 & 16
Step 16
Step 19
Step 19

Step 19

Step 20

 Ingredients
makes: 28 samosas

 Dough:
4 cups all purpose flour
5 tablespoons crisco vegetable shortening, melted
1 1/2 teaspoons salt
1 teaspoon ground cumin
1 1/4 cups water

Potato Filling:
6 - 7 large white potatoes 
1/2 of large onion, chopped finely
2 tablespoons oil
1 tablespoon whole coriander 
1 tablespoon cumin seeds
1 tablespoon fennel seeds
1 jalapeno, chopped finely
1 teaspoon salt
1/2 teaspoon red chili powder 
2 tablespoon fresh mint, chopped 
2 tablespoon cilantro, chopped 
1 juice of one lemon
2 tablespoons chaat masasla
Directions

  1. Melt crisco shortening in a pan. NOTE: it does not have to melted all the way and be sure to not overheat
  2. Mix flour, salt, and ground cumin in a separate bowl. 
  3. Mix melted crisco shortening to dry ingredients. 
  4. Add 1 tablespoon of water at a time. Mix dough with hands until dough is semi-hard. Note: this will not be a soft dough.
  5. Knead dough and cover with plastic wrap. Rest for 30 minutes to 1 hour. Set aside.
  6. Boil potatoes on high until cooked approximately 30 minutes to 40 minutes. 
  7. Once cooled, mash potatoes with a fork. Keep a chunky potato consistency and be sure not to mash completely. 
  8. While potatoes are boiling, heat oil in a small frying pan. Cook onions in oil until they turn light golden brown. 
  9. Add coriander, cumin seeds, fennel seeds to a mini chopper and give it 3-5 short pulses. Do not grind completely. 
  10. Add ground coriander, cumin, fennel seeds, chopped jalapeno to onions and cook for 2 - 3 minutes 
  11. Add salt and red chili powder to onion mixture. Add more red chili powder if you like more spice. 
  12. Add juice of one lemon to mashed potatoes.
  13. Add chaat masala, cilantro, mint, and onion mixture. Set potato mixture aside.
  14. Roll dough out into a medium sized log. Cut log into 14 pieces of dough. This will make 28 pieces of dough in the end.
  15. Take potato mixture and make 28 medium sized mountains (see picture)
  16. Grease area you will roll dough out on. Roll out dough into a thin sheet. Cut it in half.
  17. Take a cup of warm water and brush some water along the top of the dough where you made the cut. If you put too much water, then your dough will not stick together. NOTE: if dough is not rolling out longwise, set it aside and come back to it. 
  18. At this point you should have 2 triangular looking sheets of dough. (They will not look completely triangular, just a rough shape)
  19. Take the long side of the triangular dough (bottom side) and bring them together to make a cone. Take the cone in your hand and place a potato piece inside the cone. Water the sides of the cone. 
  20. Set the dough with the potato on the counter so it's sitting and seal the sides together. Be sure air does not get into the samosa. 
  21. Fry on 400F degrees for 5-6 minutes.

Ingredients
2 large chicken breasts or 6 small chicken tenders
2 tablespoon corn starch 
3 cups jasmine rice/long grain rice
1-2 tablespoons oil
1 large onion, julienne 
1 bell pepper, chopped (cubes)
1 cup broccoli, chopped 
1 cup green onion, chopped 

For Sauce: 
1 cup House of Tsang Szechwan Spicy Sauce
2/3 cups brown sugar
3/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Juice of 1 lemon

Directions
  1. Cook rice in rice cooker or pot.
  2. Cut chicken into small cubes and cover chicken well with cornstarch.
  3. Combine all ingredients for sauce and set aside until ready to cook.
  4. Heat oil in a wok or pan. Saute onion, bell pepper, and broccoli for 5 minutes over high heat.
  5. Set vegetables aside. Heat another tablespoon of oil and cook chicken in wok until cooked or slightly browned (approx. 5-7 minutes) 
  6. Once chicken has cooked, put chicken one side of the pan or create a center space where you can cook the sauce for 2-3 minutes until slightly thick. 
  7. Once sauce has cooked, add vegetables and mix in chicken. 
  8. Mix in green onions and stir everything really well. 
  9. Serve with rice. 

Szechwan Stir Fry Chicken




Ingredients
2 large chicken breasts or 6 small chicken tenders
2 tablespoon corn starch 
3 cups jasmine rice/long grain rice
1-2 tablespoons oil
1 large onion, julienne 
1 bell pepper, chopped (cubes)
1 cup broccoli, chopped 
1 cup green onion, chopped 

For Sauce: 
1 cup House of Tsang Szechwan Spicy Sauce
2/3 cups brown sugar
3/4 cup soy sauce
1 tablespoon rice vinegar
1 tablespoon grated fresh ginger
1/2 cup honey
2 tablespoons apple cider vinegar
2 tablespoons olive oil
1 teaspoon ground black pepper
1/2 teaspoon garlic powder
Juice of 1 lemon

Directions
  1. Cook rice in rice cooker or pot.
  2. Cut chicken into small cubes and cover chicken well with cornstarch.
  3. Combine all ingredients for sauce and set aside until ready to cook.
  4. Heat oil in a wok or pan. Saute onion, bell pepper, and broccoli for 5 minutes over high heat.
  5. Set vegetables aside. Heat another tablespoon of oil and cook chicken in wok until cooked or slightly browned (approx. 5-7 minutes) 
  6. Once chicken has cooked, put chicken one side of the pan or create a center space where you can cook the sauce for 2-3 minutes until slightly thick. 
  7. Once sauce has cooked, add vegetables and mix in chicken. 
  8. Mix in green onions and stir everything really well. 
  9. Serve with rice. 
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